One Pan Garlic Parmesan Chicken Bake
Savor the flavors of our One Pan Garlic Parmesan Chicken Bake, where juicy chicken thighs mingle with fluffy jasmine rice and vibrant veggies, all baked to perfection! This hassle-free dish is drizzled with a rich garlic-infused sauce and crowned with a generous sprinkle of Parmesan, making it a must-try for any weeknight dinner. Get ready for a comforting meal that’s as easy to make as it is delicious!
Prep
15
min
Cook
60
min
Serves
6
people
Level
beginner
📝 Ingredients
Serves 6🥬Fresh Produce(6)
- 2 cups baby spinach, roughly chopped (480 ml)
- 1 red bell pepper, diced
- 1 ½ cups cherry tomatoes, halved (360 ml)
- 4 cloves garlic, minced
- 1 medium yellow onion, diced
- ¼ cup fresh parsley, finely chopped (60 ml)
🥩Meat & Seafood(2)
- 3 cups chicken broth, warmed (720 ml)
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces (680 g)
🥛Dairy & Eggs(1)
- 50g freshly grated Parmesan cheese (1.76 oz)
🫙Pantry Staples(1)
- 1 ½ cups jasmine rice, uncooked (360 ml)
🧂Spices & Seasonings(7)
- ½ tsp black pepper (2.5 ml)
- 1 ½ tsp garlic powder (7.5 ml)
- 2 tsp Italian seasoning (10 ml)
- 1 tsp onion powder (5 ml)
- ¼ tsp red pepper flakes (optional) (1.25 ml)optional
- ¾ tsp salt (3.75 ml)
- ¾ tsp smoked paprika (3.75 ml)
👨🍳 Instructions
- 1
Preheat oven to 400°F.
- 2
Add chicken thigh, 1 ½ cups uncooked rice, diced onion, red bell pepper, cherry tomatoes, spinach, and minced garlic directly to the baking dish.
- 3
Season with 2 tsp Italian seasoning, 1 ½ tsp garlic powder, 1 tsp onion powder, ¾ tsp smoked paprika, ¾ tsp salt, ½ tsp black pepper, and red pepper flakes if using.
- 4
Pour in 3 cups chicken broth and stir everything together until evenly combined and the rice is submerged.
- 5
Cover the baking dish tightly with foil and bake at 400°F for 45 minutes.
- 6
Remove the foil and add fresh parm and go back in the oven uncovered for another 15 mins at 400°.
- 7
Finish with the remaining fresh parsley. Serve hot and enjoy!
💡 Pro Tips
- ✓Use bone-in or boneless chicken thighs rather than breast meat, since thighs contain more collagen and intramuscular fat that render during the 45-minute covered bake, keeping the meat moist even after 15 additional minutes uncovered.ingredient45 min covered + 15 min uncovered
- ✓Make sure rice is fully submerged in the 3 cups of broth before covering with foil, since exposed grains on top will dehydrate and turn crunchy while the foil traps steam to gelatinize starches in the submerged portion.technique3 cups broth to 1.5 cups rice = 2:1 ratio
- ✓Seal the foil tightly around the baking dish edges rather than just draping it, because a true seal traps steam at nearly 212°F to fully hydrate and cook the rice through convection rather than relying solely on the 400°F dry oven air.equipment212°F steam vs 400°F dry air
- ✓Add the fresh parmesan only after removing the foil for the final 15 minutes, since prolonged exposure to 400°F dry heat for the full 60 minutes would cause the cheese's proteins to over-brown and turn bitter rather than achieving a golden, nutty crust.timingadd parm at 45 min mark, bake 15 min uncovered
- ✓Stir the spinach in gently rather than layering it thick, as its high water content (about 91% moisture) means it will wilt down to roughly 10% of its raw volume during the bake, so even distribution prevents soggy pockets in the finished rice.ingredient91% moisture, ~90% volume reduction
Share this recipe
Prep
15
min
Cook
60
min
Serves
6
people
Level
beginner
Share this recipe
One Pan Garlic Parmesan Chicken Bake
Savor the flavors of our One Pan Garlic Parmesan Chicken Bake, where juicy chicken thighs mingle with fluffy jasmine rice and vibrant veggies, all baked to perfection! This hassle-free dish is drizzled with a rich garlic-infused sauce and crowned with a generous sprinkle of Parmesan, making it a must-try for any weeknight dinner. Get ready for a comforting meal that’s as easy to make as it is delicious!
📝 Ingredients
Serves 6🥬Fresh Produce(6)
- 2 cups baby spinach, roughly chopped (480 ml)
- 1 red bell pepper, diced
- 1 ½ cups cherry tomatoes, halved (360 ml)
- 4 cloves garlic, minced
- 1 medium yellow onion, diced
- ¼ cup fresh parsley, finely chopped (60 ml)
🥩Meat & Seafood(2)
- 3 cups chicken broth, warmed (720 ml)
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces (680 g)
🥛Dairy & Eggs(1)
- 50g freshly grated Parmesan cheese (1.76 oz)
🫙Pantry Staples(1)
- 1 ½ cups jasmine rice, uncooked (360 ml)
🧂Spices & Seasonings(7)
- ½ tsp black pepper (2.5 ml)
- 1 ½ tsp garlic powder (7.5 ml)
- 2 tsp Italian seasoning (10 ml)
- 1 tsp onion powder (5 ml)
- ¼ tsp red pepper flakes (optional) (1.25 ml)optional
- ¾ tsp salt (3.75 ml)
- ¾ tsp smoked paprika (3.75 ml)
👨🍳 Instructions
- 1
Preheat oven to 400°F.
- 2
Add chicken thigh, 1 ½ cups uncooked rice, diced onion, red bell pepper, cherry tomatoes, spinach, and minced garlic directly to the baking dish.
- 3
Season with 2 tsp Italian seasoning, 1 ½ tsp garlic powder, 1 tsp onion powder, ¾ tsp smoked paprika, ¾ tsp salt, ½ tsp black pepper, and red pepper flakes if using.
- 4
Pour in 3 cups chicken broth and stir everything together until evenly combined and the rice is submerged.
- 5
Cover the baking dish tightly with foil and bake at 400°F for 45 minutes.
- 6
Remove the foil and add fresh parm and go back in the oven uncovered for another 15 mins at 400°.
- 7
Finish with the remaining fresh parsley. Serve hot and enjoy!
💡 Pro Tips
- ✓Use bone-in or boneless chicken thighs rather than breast meat, since thighs contain more collagen and intramuscular fat that render during the 45-minute covered bake, keeping the meat moist even after 15 additional minutes uncovered.ingredient45 min covered + 15 min uncovered
- ✓Make sure rice is fully submerged in the 3 cups of broth before covering with foil, since exposed grains on top will dehydrate and turn crunchy while the foil traps steam to gelatinize starches in the submerged portion.technique3 cups broth to 1.5 cups rice = 2:1 ratio
- ✓Seal the foil tightly around the baking dish edges rather than just draping it, because a true seal traps steam at nearly 212°F to fully hydrate and cook the rice through convection rather than relying solely on the 400°F dry oven air.equipment212°F steam vs 400°F dry air
- ✓Add the fresh parmesan only after removing the foil for the final 15 minutes, since prolonged exposure to 400°F dry heat for the full 60 minutes would cause the cheese's proteins to over-brown and turn bitter rather than achieving a golden, nutty crust.timingadd parm at 45 min mark, bake 15 min uncovered
- ✓Stir the spinach in gently rather than layering it thick, as its high water content (about 91% moisture) means it will wilt down to roughly 10% of its raw volume during the bake, so even distribution prevents soggy pockets in the finished rice.ingredient91% moisture, ~90% volume reduction